Apricot Fig Bread Recipes

APRICOT BREAD

This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.

Provided by Taste of Home

Time 1h5m

Yield 1 loaf.

Number Of Ingredients 11

Apricot Bread image

Steps:

Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

Ingredients

1 cup snipped dried apricots
2 cups warm water
1 cup sugar
2 tablespoons butter, softened
1 large egg
3/4 cup orange juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts

FIG, NUT & SEED BREAD WITH RICOTTA & FRUIT

Start the day well with this fruit and nut breakfast loaf, spread with cream cheese and topped with orange or apple. It keeps for a month, too

Provided by Sara Buenfeld

Categories Breakfast

Time 1h30m

Yield Cuts into 16 slices (16 servings)

Number Of Ingredients 13

Fig, nut & seed bread with ricotta & fruit image

Steps:

Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas and oats. Set aside to soak.
Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.
Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.

Nutrition Facts : Calories 249 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 20 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium

Ingredients

400ml hot strong black tea
100g dried fig , hard stalks removed, thinly sliced
140g sultana
50g porridge oat
200g self-raising wholemeal flour
1 tsp baking powder
100g mixed nuts (almonds, walnuts, Brazils, hazelnuts), plus 50g for the topping
1 tbsp golden linseed
1 tbsp sesame seed , plus 2 tsp to sprinkle
25g pumpkin seed
1 large egg
25g ricotta per person
1 orange or green apple, thickly sliced, per person

APRICOT NUT BREAD

Another favorite quick bread that my mom made when I was a child. I often make small tins of my apricot nut bread, pumpkin bread, and cranberry bread to give as teacher gifts, along with the recipe for each, during the holidays.

Provided by Caryn

Categories Quick Breads

Time 1h20m

Yield 2 7x3x2-inch loaf pans

Number Of Ingredients 11

Apricot Nut Bread image

Steps:

In a small saucepan, cook the apricots in water until soft; drain.
Preheat oven to 350 degrees.
Generously grease and lightly flour two 7x3x2-inch loaf pans.
In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
Stir in butter, milk, orange juice, and egg; mix well.
Fold in dried apricots, nuts, and orange peel.
Spoon into prepared pans.
Bake 55 minutes or until a toothpick inserted in center comes out clean.
Cool on rack 15 minutes.
Remove from pan.
Cool completely.

Ingredients

2 1/2 cups flour
1 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1/2 cup milk
3/4 cup orange juice
1 egg, beaten
1 cup nuts, chopped
1 cup dried apricot, chopped
orange rind, grated,to taste

FIG, APRICOT AND RAISIN BREAD

Make and share this Fig, Apricot and Raisin Bread recipe from Food.com.

Provided by cass.cain

Categories Breads

Time 1h15m

Yield 2 loaves, 12 serving(s)

Number Of Ingredients 10

Fig, Apricot and Raisin Bread image

Steps:

Combine half of the bread flour with one teaspoon of salt in a mixing bowl.
Combine yeast, sugar and one cup of warm water in another bowl.
Pour the yeast mix into the flour mix and leave it to foam for about 10 minutes.
With a spatula or a dough hoo, slowly mix in the remaining flour with 100ml of water.
Add in the remaining ingredients and leave the mix to rise.
Once it has risen, knock the dough down and divide the dough into two.
Knead it into a shape you want and place them into two 1-litre bread tins.
Leave to rise again till the size doubles.
Bake the dough in a pre-heated oven of 200 degrees celcius for 15 minutes.

Nutrition Facts : Calories 362, Fat 1.3, SaturatedFat 0.2, Sodium 5.9, Carbohydrate 79.8, Fiber 4.3, Sugar 18.8, Protein 8.8

Ingredients

700 g bread flour
2 teaspoons dry yeast
4 teaspoons brown sugar
150 g dried figs, cut into sixths
100 g dried apricots, cut into quarters
150 g pitted prunes, cut into quarters
100 g raisins
1 teaspoon oil
2 teaspoons ground cinnamon
100 ml water

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APRICOT AND FIG BREAD | AUSTRALIAN WOMEN'S WEEKLY FOOD

Web Oct 29, 2014 Apricot and fig bread 1 Preheat oven to 180°C (160°C fan-forced). Grease and line a 21x10cm (base measurement) loaf pan with …
From womensweeklyfood.com.au
Cuisine Australian
Category Dessert, Morning Tea, Brunch, Afternoon Tea
Servings 12
Total Time 1 hr 15 mins

Apricot Fig Bread Recipes

APRICOT BREAD

This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.

FIG, NUT & SEED BREAD WITH RICOTTA & FRUIT

Start the day well with this fruit and nut breakfast loaf, spread with cream cheese and topped with orange or apple. It keeps for a month, too

APRICOT NUT BREAD

Another favorite quick bread that my mom made when I was a child. I often make small tins of my apricot nut bread, pumpkin bread, and cranberry bread to give as teacher gifts, along with the recipe for each, during the holidays.

FIG, APRICOT AND RAISIN BREAD

Make and share this Fig, Apricot and Raisin Bread recipe from Food.com.

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